Kitchen notes · a little help before you start

Sheet Pan Maple Mustard Chicken with Fall Vegetables

Name: Sheet Pan Maple Mustard Chicken with Fall Vegetables
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/4 pounds chicken breast (Source: 1 1/4 pounds chicken breast); 12 ounces Brussels sprouts (trimmed & halved) (Source: 12 ounces Brussels sprouts (trimmed & halved)); 1 pound delicata squash (sliced into rings, seeds removed) (Source: 1 pound delicata squash (sliced into rings, seeds removed)); 1/2 cup fresh (or frozen cranberries) (Source: 1/2 cup fresh (or frozen cranberries)); 2 tablespoons dijon mustard (Source: 2 tablespoons dijon mustard); 1 tablespoon minced garlic (Source: 1 tablespoon minced garlic); 1 tablespoon maple syrup (Source: 1 tablespoon maple syrup); 1 tablespoon apple cider (Source: 1 tablespoon apple cider); 1/2 tablespoon minced fresh rosemary (plus more for roasting) (Source: 1/2 tablespoon minced fresh rosemary (plus more for roasting)); As Needed salt (Source seasoning: salt and pepper to taste); As Needed Black pepper (Source seasoning: salt and pepper to taste)

Sheet Pan Maple Mustard Chicken with Fall Vegetables is made with chicken breast, dijon mustard, and maple syrup.

Prep: 10 min
Cook: 20 min
Total: 30 min
Original yield: Serves 4
Ingredients: 11 listed

Make it part of your week

Estimating…

Main courseAmericanChickenPrep: 15 minutes or lessTotal: 30 minutes or less

Recipe categories & planning details

Meal type: Main course
Primary protein: Chicken
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 30 minutes or less

A few quick notes

1. Include the rest

Leave time for the resting step before continuing.

2. Preheat as directed

Have the oven at the specified temperature for its cooking step.

Get to know the ingredients

chicken breast

In the method: Place the chicken breasts on the baking sheet and season with salt and pepper.

Brussels sprouts (trimmed & halved)

In the method: Scatter the squash, Brussels sprouts and cranberries around the chicken.

delicata squash (sliced into rings, seeds removed)

In the method: Scatter the squash, Brussels sprouts and cranberries around the chicken.

The last little job

Finish as directed

Remove from the oven, let rest for 5 minutes before slicing the chicken and serving.

A few questions you might have

What should I prepare first?

Set out the oven and baking sheet. Start with this step: Preheat oven to 400°F and grease a large baking sheet.

Which preparation step should I plan for?

Leave time for the resting step before continuing.

What check should I look for as it cooks?

Bake for 18-20 minutes until chicken is cooked through (this may vary depending on thickness).

How do I plan the ingredient amounts?

This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: runningtothekitchen.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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